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Sample Menus ‘The menus below reflect Jacqui’s enthusiasm for using both local and seasonal Sussex produce. All her dishes are lovingly prepared from scratch, with no short cuts taken. Jacqui enjoys meeting clients prior to their event to discuss individual requirements and tailoring menus to suit the occasion. Prices quoted will reflect this personal service’. |
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Poached and smoked salmon with horseradish, crème fraiche
And dill in filo tartlets Cheddar and fresh rosemary mini muffins (served warm) Artichoke and white bean dip with fresh parsley
Starter Menu Antipasti platter (for sharing) Terrine made of three layers – courgette and marjoram, tomato and basil and spinach and nutmeg with a little gruyere cheese between the layers Platter of locally smoked fish For example: Salmon, Gravadlax, eel, trout, and mackerel. Served with accompaniments – cucumber relish, horseradish cream, sweet mustard and dill pickle Local artisan breads and South Downs’ butter Rosettes of locally smoked salmon or Gravadlax filled with poached salmon mousse and fresh dill Served with crusty bread and tomato concasse Crispy parsley crusted tiger prawns, served with a rocket salad and tomato and chilli jam and crusty bread Breadcrumbs blitzed with lots of fresh parsley for a lovely green colour Roasted pepper, olive and local goats’ cheese tart, served with baby leaf salad and Balsamic vinaigrette Short crust pastry tart, filled with a red pepper puree then roast yellow pepper dice and olive pieces. Finished with slices of goats cheese and melted in the oven.
Free-range chicken pieces cooked in a home-made curry paste of cumin, coriander and fennel seed with chilli and garlic, finished with coconut milk, palm sugar, fish sauce and sweet potatoes with lots of fresh coriander Beef Rendang A hot and sour curry made with a home-made spice paste, tamarind, coconut milk and toasted kerrisk Steak and ale pie topped with Jacqui’s home-made puff pastry Pieces of local Sussex braising beef cooked slowly in Black Sheep beer with carrots, onions and garlic Chicken and leek pie topped with Jacqui’s home-made puff pastry Locally reared chicken cooked slowly in a home-made chicken stock with carrot, onion and celery for flavour. Finished in a rich veloute sauce with sautéed chestnut mushrooms and lots of fresh parsley Almond beef curry Made with freshly roasted cumin, cardamom, ginger, chilli, onions and garlic finished with ground almonds, yoghurt and fresh coriander Chicken and mushroom casserole with cider Pieces of locally reared chicken breast cooked in vintage Sussex cider with chestnut mushrooms, lots of fresh parsley and a hint of cream Chicken with olives and preserved lemon Locally reared chicken, cooked slowly with preserved lemons, cumin, ginger, coriander, saffron, parsley and Kalamata olives. Red pepper dice added for colour Portuguese pork, bean and Chorizo casserole Pieces of free-range, local pork, ham hocks and bacon cooked slowly with Chorizo, peppers, tomatoes, smoked paprika and cannelloni beans Lamb Tagine with Medjool Dates Local Sussex lamb shoulder marinated in saffron and cinnamon then cooked slowly with tomato, onions, garlic, spice mix and finished with almonds, Medjool dates and raisins Fish Pie Pieces of cod, smoked haddock, Scotch salmon fillet and tiger prawns in a rich Mornay sauce flavoured with lots of fresh dill. Topped with creamy mashed potato and a cheddar crust Parsley crusted salmon fillet served with pepperonata A slow cooked stew of red and yellow peppers, tomatoes, onions, garlic cannellini beans. Finished with fresh basil pesto Potato, tomato, spinach and chickpea curry Spiced with cumin, fenugreek, ginger, chilli and paprika Chermoula Aubergine Aubergine with home-made chermoula spice paste, roasted. Topped with bulghur wheat, sultanas, preserved lemon and fresh coriander with a yoghurt dressing Red and Yellow peppers stuffed with Quinoa Filling made with quinoa, diced summer vegetables, tamari, lemon juice, soy, fresh parsley and topped with toasted almonds
Fork Buffet For example quiche Lorraine goats cheese and spinach, smoked salmon and asparagus Fritatta with Nutknowle goats cheese, spring onion, peas, chard and asparagus; with fresh dill and parsley Pork, spinach and herb terrine A rough texture pate made from different cuts of pork and bacon with pigs liver. Using fresh parsley, sage, rosemary and thyme Jacqui’s home-made pork pie Made with hot water crust pastry and served sliced Savoury gateau Pithivier Puff pastry filled with cooked risotto rice, sundried tomatoes, goats cheese, fresh summer herbs and roasted peppers, squash and courgettes. Chicken and ham pie Chicken breast and smoked ham hocks set with gelatine and made with hot water crust pastry Served with locally produced chutney, relish and mustard Hot roast new potatoes with rosemary, Couscous salad with Mediterranean roast vegetables, fresh basil pesto and fresh parsley, A salad of green and yellow sauté courgettes, French beans, baby leaves and finely sliced radish; finished with a dressing of tahini, orange juice and zest and olive oil. Summer salad of blanched, peas, French beans, double podded broad beans, fennel shavings and rocket; finished with classic mustard French dressing Baby leaf salad with radish and courgette ribbons and a French dressing Roasted cauliflower & hazlenut Salad Roasted cauliflower florets, cinnamon and all spice with baby leaves, flat leaf parsley, toasted hazlenuts, celery, pomegranate seeds and a light sherry vinegar and maple syrup dressing Roasted Sweet potato & fresh figs Roasted sweet potato wedges with spring onion, chilli, crumbled local goats cheese, fresh figs and a balsamic reduction dressing Mango, spinach and toasted buckwheat salad Baby spinach, fresh mango, lime zest, raisins, a hint of chilli and allspice with fresh coriander and toasted buckwheat Mango and curried chickpea salad with fresh coriander Roast butternut squash with roasted red onion, tahini and za'atar Greek salad Kalamata olives, cucumber, cherry tomatoes and feta cheese Cherry tomato salad with cucumber, shallot, capers and mint Pasta salad made with fresh cherry tomatoes, sun blush tomatoes, and tomato pesto, finished with lots of fresh basil Dessert Menu Squidgy chocolate sponge roulade with chocolate mousse and cream Using 70% Belgian Callebaut chocolate with double cream to make the topping, on a light sponge base. Served with seasonal strawberries, raspberries and blueberries Tarte au citron A short crust pastry tart filled with a very lemony custard; topped with crystallised lemon peel. Served with lightly whipped cream Baked vanilla cheesecake with blueberries Served with jugs of single cream Glazed pear and frangipane tart Served with jugs of single cream Passion fruit and lemon curd meringue roulade Home-made meringue roulade filled with a light lemon curd and passion fruit cream Blush meringues made with crystallised rose petals, served with summer berries and Chantilly cream Lebanese rose and orange cheesecake Served with lightly whipped Chantilly cream
Finger Buffet Menu – A: Coronation chicken with baby leaves Hummus with rocket Egg mayonnaise with chives Bacon, lettuce and tomato (choose 4 from the selection) Filo tartlets filled with roast Mediterranean vegetables Cheddar cheese scones with rosemary Individual mushroom and thyme leaf quiches Slices of home-made pork pie Mini ‘pasties’ filled with feta, spinach and sun blush tomatoes Selection of cakes served as individual bite size portions for example: Coffee and walnut cake Carrot cake Fruit scones with jam and cream Pink and coffee flavoured macaroons (two sandwiched with cream) Tunisian orange cake with cinnamon Chocolate almond cake with chocolate ganache Tea and coffee Finger Buffet Menu – B: Honey roast ham with lettuce tomato Smoked mackerel pate with cucumber Egg mayonnaise with chives Creamy goats cheese with roasted peppers (choose 4 from the selection) Individual traditional ‘quiche Lorraine’ Home-made sausage rolls made with free-range pork Cheddar cheese scones with rosemary Mini savoury muffins with bacon, red onion and rosemary Italian kebabs made with cherry tomato, basil leaf, olive and cucumber Selection of cakes (served as individual bite size portions) for example: Caramelised almond squares Lemon drizzle cake Fruit scones with jam and cream Victoria sponges with raspberry jam Chocolate brownies Tea and coffee Top |